One of the hardest parts about eating Paleo is watching the hubby eat treats without worrying about what they will do to his body. The only way to combat this jealousy is to make my own creations that I can completely enjoy knowing they are guilt free. Guilt free can also mean delicious! Just the other night when there was a double chocolate cake being passed around, I gave my mom a bite of my paleo apple cake. Not only did she think it was delicious, but she then asked to take some home with her. Yea, it’s that good. Anywho, this recipe will relieve your sweet tooth craving and use up some of those over ripe bananas. Win win!
I am on a mission to find as many ways to disguise brewers yeast in recipes as I can! With the brewers yeast, flaxseed meal, and oatmeal, these cookies will most likely give you the supply boost you are looking for! This recipe is “paleo-ish” because oatmeal doesn’t fit I to the paleo diet, but as a breastfeeding mommy, I am not willing to give it up. The rest of the ingredients are guilt-free, so go ahead and eat up these cookies! It’s for the baby, right?!
We love bananas in our house and when they are on sale we stock up. Looking at our shopping cart, you would think we were a family of monkeys! When we accidentally buy more than we can eat, there is no problem making sure they don’t go to waste! Most get frozen for smoothies, but when our latest batch turned brown I decided to try turning them into some scrumptious muffins! If yours are not over ripe, you may wish to add some honey to sweeten it up.
4 over ripe bananas – mashed
1/2 cup almond butter
1/2 cup coconut spread
1 tsp. vanilla
1/2 cup almond flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
Pinch of salt
1/2 cup chopped walnuts
1. Preheat overnight to 350 degrees.
2. In a large bowl, mix together bananas, eggs, almond butter, coconut spread, and vanilla using a hand mixer on medium speed for 2 minutes.
3. In a medium bowl, stir together almond flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Slowly stir in dry ingredients to the wet ingredient bowl. Mix for one minute, then fold in chopped walnuts.
4. Fill paper lined muffin pans 2/3 of the way. This should yield 18 muffins.
5. Bake for 30-35 minutes or until a toothpick comes out clean.